Bean and Green Soup Recipe Video


Health IndexAverageServings4
Main IngredientInterest Group


 Butternut squash1 Cup (16 tbs), peeled and chopped
 Carrot6 Small, chopped (or 2 large)
 Olive oil1 Teaspoon
 Sea salt2 Teaspoon, smoked
 Thyme1 Teaspoon
 Paprika2 Teaspoon
 Chili powder2 Teaspoon
 Honey2 Teaspoon
 Vegetable stock6 Cup (96 tbs)
 Water8 Cup (128 tbs)
 Soup mix2 Cup (32 tbs)
 Fresh spinach2 Cup (32 tbs), roughly chopped
 Chard1 Cup (16 tbs), stems removed, roughly chopped
 Balsamic vinegar2 Tablespoon

Nutrition Facts

Serving size

Calories 128 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.6%

Saturated Fat 0.35 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2577.9 mg107.4%

Total Carbohydrates 25 g8.5%

Dietary Fiber 7.4 g29.5%

Sugars 10.8 g

Protein 4 g7.6%

Vitamin A 408.1% Vitamin C 40.5%

Calcium 8% Iron 12.8%

*Based on a 2000 Calorie diet


1. Add beans and water to Crock Pot.
2. Cook overnight on low (about 8-10 hours).
3. Add all remaining ingredients except spinach, chard and balsamic vinegar.
4. Cook on low for 8-10 hours (or on high for 4-6).
5. Taste and adjust seasonings as necessary.

6. An hour before serving, add chard and spinach.
7. Right before serving, add balsamic vinegar. Taste and adjust seasonings as necessary.

8. Serve warm
Would be great with ham, chicken or beef, and with bacon crumbled on top. I will serve with Herbs de Provence and Parmesan Buttermilk Biscuits.

For more information, visit the blog entry Bean and Green Soup.

Editors Review

An 8 bean soup, that also has greens! It's made in a Crock Pot. It's so super easy that you won't even believe it! It features: winter squash, carrots, 8 bean soup mix, spinach, and rainbow chard. It would be amazing topped with bacon, of course, but holds its own without it.